Development of a low allergenic product for patients with milk allergy and assessment of its specific IgE reactivity.
Duygu YaziciHande SuerCemre Naz BulbulogluElif GuzarEngin KocakEmirhan NemutluBetul BuyuktiryakiCansin SackesenPublished in: Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology (2024)
The low allergenicity of the newly developed low allergenic product "biscotti-twice baked-cake" has been demonstrated by in vitro experiments. Biscotti could be a safe treatment option than once baked-cake/muffin in patients who are reactive to once baked-milk products.